Satterfield’s Beer Dinner

Tuesday, September 22, 2009

First Course
Mignonette Marinated Baked Gulf Oysters Casino
with Frisée Salad, and Lemon Confit
Carlsberg Elephant
European Strong Lager
Carlsberg Brewing Company
Copenhagen, Denmark

Second Course
“Breaded” Day Boat Black Grouper
with Brioche, Citrus Supremes, Shaved Fennel Salad, and Sauce Maltaise
Pranqster
Belgian Style Strong Pale Ale
North Coast Brewing Company
Fort Bragg, California

Third Course
Pan Seared Hudson Valley Foie Gras
With Banana Nut Pain Perdu, Kirsch Cherries, and Cherry Balsamic
Three Philosophers
Quadrupel
Brewery Ommegang
Cooperstown, New York

Fourth Course
House Made Andouille Sausage
With Choucroute, and Owl’s Hollow Sweet Potato Gnocchi Stuffed with Golden Raisins

Chimay “Bleue” Grande Réserve

Belgian Strong Ale
Abbey Notre Dame de Scourmont
Baileux, Belgium

Fifth Course
Devil’s Brew Cake
Old Rasputin Infused Chocolate Cake, with Old Rasputin Ice Cream,
Smoked Almonds, and Caramel
Old Rasputin
Russian Imperial Stout
North Coast Brewing Company
Fort Bragg, California

$80 per person excluding of tax and gratuity

Haller Magee Executive Chef Becky Satterfield Pastry Chef/Owner Pat Horn Sous Chef
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